Homemade Chicken Broth
- Prep Time: 15 minutes
- Cook Time: 3½ to 4 hours
- Total Time: About 4 hours 15 minutes
- Yield: Approximately 10 cups
- Difficulty: Easy
Ingredients
- 1 whole chicken carcass (or about 3–4 pounds of chicken bones, wings, backs, or necks)
- 2 medium onions, quartered
- 3 large carrots, cut into chunks
- 3 celery stalks, cut into chunks
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 6–8 fresh parsley stems
- 2–3 sprigs fresh thyme
- 10 cups cold water (or enough to cover the ingredients)
- 1 teaspoon salt (optional; adjust to taste after cooking)
Optional Additions
- Fresh rosemary
- Leek tops
- Mushroom stems
- Parsnip
- Fresh dill
- Ginger slices for added warmth
- Apple cider vinegar (1 tablespoon, optional, to help extract minerals from the bones)
Equipment Needed
- Large stockpot or Dutch oven
- Fine-mesh strainer
- Large bowl
- Ladle
- Wooden spoon
- Airtight storage containers or freezer-safe jars
Instructions
Step 1: Prepare the Ingredients
Rinse the chicken bones if needed and trim away any large pieces of excess fat. Wash the vegetables thoroughly and cut them into large chunks. There’s no need to peel the carrots unless desired.
Step 2: Combine Everything
Place the chicken bones, onions, carrots, celery, garlic, bay leaves, peppercorns, parsley, thyme, and optional apple cider vinegar into a large stockpot.
Pour in enough cold water to cover all the ingredients by about 1 inch.
Step 3: Bring to a Simmer
Place the pot over medium-high heat and slowly bring it to a gentle boil.
As the broth heats, foam may rise to the surface. Skim this off with a spoon for a clearer broth.
Cooking Intensity
- Initial Heating: Medium-high heat
- Simmering: Low heat
- Cooling: Room temperature before refrigeration
Step 4: Simmer Slowly
Reduce the heat to low once the broth reaches a gentle simmer.
Cook uncovered for 3½ to 4 hours, occasionally skimming any foam or excess fat from the surface.
Avoid a vigorous boil, as it can make the broth cloudy. A gentle simmer is ideal for extracting flavor while keeping the broth clear.
Step 5: Strain the Broth
Remove the pot from the heat.
Using a fine-mesh strainer, carefully strain the broth into a large bowl or another clean pot.
Discard the cooked vegetables, herbs, and bones, as they have already released most of their flavor.
Step 6: Cool Safely
Allow the broth to cool for about 30 minutes.
To cool it more quickly, place the bowl in an ice-water bath and stir occasionally.
Once cooled, refrigerate the broth.
Step 7: Remove Excess Fat
After chilling, a layer of fat may solidify on the surface.
Skim off the fat with a spoon if you prefer a leaner broth, or leave some for additional richness.
Step 8: Season and Serve
Taste the broth and season with salt if needed.
Use immediately or store for future recipes.
Tips for the Best Homemade Chicken Broth
- Roast the chicken bones at 400°F (205°C) for 30 minutes before simmering for a deeper, richer flavor.
- Use cold water to help extract flavor gradually.
- Simmer gently rather than boiling vigorously.
- Avoid adding too much salt during cooking, especially if the broth will be used in other recipes.
- Fresh herbs produce a brighter flavor than dried herbs.
- Add vegetables in large chunks to make straining easier.
Delicious Ways to Use Chicken Broth
Homemade chicken broth is incredibly versatile and can be used in:
- Chicken noodle soup
- Vegetable soup
- Creamy potato soup
- Risotto
- Gravy
- Rice and pilaf
- Stuffing
- Mashed potatoes
- Braised vegetables
- Slow-cooker recipes
- Pan sauces
- Ramen and noodle bowls
Storage
Allow the broth to cool completely before storing.
- Refrigerator: Up to 4 days
- Freezer: Up to 6 months
Store in airtight containers or freezer-safe jars, leaving room for expansion if freezing.
For convenience, freeze broth in one-cup portions using silicone molds or ice cube trays, then transfer the frozen portions to freezer bags.
Recipe Variations
Herb Chicken Broth
Add extra thyme, rosemary, sage, and parsley for a fragrant, herb-forward broth.
Garlic Chicken Broth
Double the garlic for a richer flavor that pairs well with soups and sauces.
Vegetable-Rich Broth
Increase the amount of carrots, celery, onions, and leeks for a sweeter, more aromatic broth.
Spicy Broth
Add a small dried chili or a few slices of fresh ginger for subtle warmth.
Common Mistakes to Avoid
- Boiling the broth too hard, which can make it cloudy.
- Over-seasoning with salt before reducing the broth.
- Using spoiled or old vegetables.
- Skipping the skimming step if you want a clear broth.
- Storing hot broth directly in the refrigerator without cooling it first.
- Leaving the broth at room temperature for more than two hours.
Frequently Asked Questions
Can I use raw chicken instead of bones?
Yes. A whole chicken or bone-in chicken pieces work well, though the resulting broth will have a lighter flavor than one made primarily from roasted bones.
Can I make this in a slow cooker?
Absolutely. Cook on Low for 8–10 hours or on High for 4–5 hours.
Can I make chicken broth in a pressure cooker?
Yes. Cook at High Pressure for about 45 minutes, then allow the pressure to release naturally for the best flavor.
Why is my broth cloudy?
Cloudiness usually results from boiling the broth too vigorously. A gentle simmer helps produce a clearer broth.
Nutritional Information (Per 1 Cup Serving)
Approximate values:
- Calories: 45
- Protein: 7 g
- Carbohydrates: 2 g
- Fat: 1.5 g
- Saturated Fat: 0.5 g
- Fiber: 0 g
- Sugar: 1 g
- Sodium: 120 mg (without additional salt)
- Potassium: 180 mg
- Calcium: 20 mg
- Iron: 0.5 mg
